May 11, 2014

Food Thread: Free-Form Edition [CBD]— Open Blogger

We Politely Request That All Off-Topic or Political Comments Be Directed to the Thread Directly Below This One, Which Will Serve Officially as the Current "Active Conversation" Thread for All Discussions Not Related To This Topic.

But....I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste. There has to be a word, because English is the greatest, most descriptive language in the history of man.

But if there isn't....please help me invent it.

And....Because Andy apparently doesn't love us any more.....Here is a Gun of The Week:

I had these stuffed chiles last night, with grilled hanger steak that had been brushed with balsamic vinegar and brown sugar, and then finished with Chalupa sauce mixed with butter. It was easy, fantastic, and a perfect entree into the summer grilling season.

5
I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste....
***
Every time I put on a leather belt I remember my Father.

8
My mother did not make good grilled cheese sandwiches. I think making them in a pan with butter is superior. Instead she used to take two slices of cheddar cheese and put them on bread under the broiler. Then she she'd put the slices in a sandwich and put the sandwich top under the broiler. I got used to it but it was uninspiring.

Posted by: FenelonSpoke at May 11, 2014 11:09 AM (XyM/Y)

9But....I have been looking for the word that describes the sensation of
being reminded of an event or place from one's childhood by a smell or
taste. There has to be a word, because English is the greatest, most
descriptive language in the history of man.

Sense memory? It's a phrase instead of a word, but I think it's what you mean.

Crack 5 eggs in a non-stick pan over med heatPepper to tasteLightly scramble the eggs with a spatualaWhen the eggs still have white and yellow parts, mix in a couple of spoonfuls of pesto.Stir a bitLet them cook a little longer then you normally would to get the pesto flavors going.

Serve.

Awesome, had some pancetta heated int he same pan, a little tomato sauce, and toast with it for wifey.

Also I am currently grilling asparagus. It is teh yum. Just marinate in your favorite Italian Dressing and throw it on the grill. Check in and turn it.It's ready when it gets limp.

( That phrase on this blog aught to bring out some comments.)

Posted by: typo dynamofo at May 11, 2014 11:25 AM (IVgIK)

32
I would like to say that I like my Reubens as a straight-pull. Great rifle. Built like a watch.

Posted by: Kindltot at May 11, 2014 11:27 AM (OxDCe)

33I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste.
A "Proustism?"

Posted by: BuddyPC at May 11, 2014 11:27 AM (bYQ1a)

34
>>>It's ready when it gets limp
That's bit what she said.
I cook my 'guses on the grill wrapped in foil with olive oil salt and pepper. Otherwise I end up sending half up the, through the grate and into the fire..

38
>>>35 Hey, DC, where you moving to in WKY. Paducah?
Yeppers. Start work there June 1, probably move around the Fourth of July.
You around there? My work area will be roughly Owensboro to the MO border.

41
Went down a wrong aisle this morning and noticed Kroger had this slicer on sale for $40.

http://www.pfaltzgraff.com/red-mandoline-slicer/KC310BXERA.html

I don't think I really need it, cooking for one sucks, but I think I want to go back for it. But I don't know what I'd use it for besides onions. Anyone?

Also, I'm old enough to remember when a serving of orange juice was 4 oz* but I've never been able to find glass glasses smaller than 10 oz until this morning. The label says 5 oz, but leave space so you don't spill and there we go. (My grandmother had a set of 8 with a fancy design and a matching pitcher that she probably got shortly after WWII, although it was often used to serve Tang instead of juice because Space Age! and fresh juice was hard to find in the middle of nowhere in the 80s).

* and a serving of yogurt was one cup, with a reusable lid. Now we've got all these midget one use containers. The 21st century kind of sucks.

44
@38 You around there?
Yep. Live in Cape Girardeau. But have home and condo (recently listed for sale) on KY Lake.

Posted by: olddog in mo at May 11, 2014 11:34 AM (EKOIc)

45
Since no one asked, I killed it this Mother's Day. Brunch and booze at a really good local joint, Cougar got jewelry. Came home and made a pitcher of 'ritas, now Cougar is passed out on the couch and Princess is chilling in the hammock
Daddy wins.

Posted by: DC in (Location TBD) at May 11, 2014 11:34 AM (Pvcl5)

46
For variety of flavors, you can't beat Spanish tapas. And as it's practiced in Spain, it's just little bites of food to accompany wine, sherry, sangria before you go out on the town; dinner is typically eaten after 11PM at night (now we know why Spain is the way it is, economically speaking).
At any rate, two of our favorites at Casa de Sefton are Piquillo Peppers Stuffed with Cod or Tuna and the ubiquitous Spanish Tortilla.
The tortilla is not like its Mexican namesake. It is essentially a thick omelette with potatoes on the inside, usually served warm but I've had it room temp and it's delish.
The authentic version involves slicing and frying potatoes - messy, oily and time consuming. An easy variant is by lefty chef José Andres and he uses potato chips.
Use a good variety (not Lays or Pringles, please). Anyway, put about a half cup to a cup of chips in a bowl with two eggs already beaten and let soak for about 5 minutes.
Beat 3-4 more eggs in a separate bowl. Then heat a non-stick pan with a little olive oil and butter and when hot, add the eggs. Stir it a bit so that it doesn't stick to the pan. When you can slide a spatula under the edges cleanly, add the chips that have been soaking in the eggs.
Let these coagulate/cook for a bit and then either a) place a dish on top, flip the egg onto the plate and slide the uncooked side back in the pan with a little more oil if needed or, (easier) b) flip one half of the eggs over the other, omelette style.
Garnish with some strips of sautéed red pepper and eat, hot or cool.
¡Buen provecho!

Posted by: J.J. Sefton at May 11, 2014 11:35 AM (CMkNk)

47
Radish, a mondolin is great for everything. Onions, peppers, garlic, 'shrooms, pretty much any round veggie.
Olddog, shoot me an email. My nic at yahoo. First round is on me.

Posted by: DC in (Location TBD) at May 11, 2014 11:36 AM (Pvcl5)

48
I cook my 'guses on the grill wrapped in foil with olive oil salt and pepper. Otherwise I end up sending half up the, through the grate and into the fire..
Posted by: DC in (Location TBD) at May
----------
Didn't we just have this discussion? I mentioned that I had seen or heard tying them with water soaked baker's twine before the grill was the answer, then some 'ette chimed in with "wrap them in bacon" -
I'm not sure who it was, but I want to marry that girl.

Posted by: shredded chi at May 11, 2014 11:39 AM (CZRJo)

49
At any rate, two of our favorites at Casa de Sefton are Piquillo Peppers Stuffed with Cod or Tuna and the ubiquitous Spanish Tortilla.
Cod instead of Pollock?
Commie.

Posted by: IllTemperedCur at May 11, 2014 11:39 AM (AHzA7)

50
Got fingerling potatoes and cauliflower on grill. Brussel sprouts with bacon in oven. Teriyaki chicken in line for grill. Had to start early due to bad wx moving in and got to get the in-laws in and out before the storm.

Posted by: olddog in mo at May 11, 2014 11:41 AM (EKOIc)

51
And I made a batch of hefeweizen today, straight up Reinheitsgebot, but next batch I'm putting raspberries in the fermenter.

54
51 And I made a batch of hefeweizen today, straight up Reinheitsgebot, but next batch I'm putting raspberries in the fermenter.
Posted by: HR at May 11
------
Huh. Small world. Been trying to remember that word...
I am waiting on a call/text right now. A moron is in town & mentioned Gordon Biersch as a place that I could meet & buy him a beer.
That was the one brew I really liked the last time I was at that joint. Very good stuff. Now I know - thanks.

Posted by: shredded chi at May 11, 2014 11:48 AM (CZRJo)

55
I hate brussel sprouts and asparagus. However, must accommodate family and friends. It's amazing how bacon can transform veggies. I can tolerate both now.

Posted by: olddog in mo at May 11, 2014 11:49 AM (EKOIc)

56
"Redolent" is a good word.
Means scented and evocative or reminiscent.
Hey, DC -- raised in Paducah, lots of time on KY lake --waterskiing and killing moccasins and copperheads.
California now -- only rattlers round here, my girls don't like 'em.

Posted by: Marc at May 11, 2014 11:51 AM (BPj8o)

57
Don't by the NFL Team Logo grill tools. I am a carpenter and still the tension on the tongs is wearing on my hands.

Posted by: typo dynamofo at May 11, 2014 11:52 AM (IVgIK)

58I don't think I really need it, cooking for one sucks, but I think I
want to go back for it. But I don't know what I'd use it for besides
onions. Anyone?

The slicer I used to have was electric, which was nice for stuff like meat and cheese but a PITA to clean. That one looks pretty handy, plus dishwasher safe so easy cleanup. Might be worth it just for onions and tomatoes and such.

60
If you don't like asparagus you should still give grilled a try. Very different flavor. My veggie hating children tear through them like locusts.

Posted by: typo dynamofo at May 11, 2014 04:46 PM (IVgIK)

My dislike for asparagrass has nothing to do with the veggie and everything to do with being a very hung over teenager on a hot Iowa summer day crawling down the rows of 2" asparagrass plants cutting the weeds out of them with a putty knife. Can't smell it to this day without having flashbacks. Yes, there was a girl involved, why do you ask?

66My dislike for asparagrass has nothing to do with the veggie and everything to do with being a very hung over teenager on a hot Iowa summer day crawling down the rows of 2" asparagrass plants cutting the weeds out of them with a putty knife.
Haha, so you were drafted into the summer harvesting crew, too. I remember sitting for hours with a shopping bag filled with lima beans. My job was to open them up and put the beans in a bowl. Hours later I had half a bowl. I love to eat lima beans now. Reminds me of how much effort was required for so little outcome.
This too is so like the story of Barack Obama.

68
Mr Y-not is making a "picky plate" (pate, apples, bread) to snack on while my shepherd's pie is being prepped.
I've converted to the Gordon Ramsay version -- really like it. Better than Mom used to make.
http://www.channel4.com/programmes/
gordon-ramsays-f-word/articles/all/
gordons-shepherds-pie-recipe
I denounce myself!

72
Another way to cook green beans and wax too. Put them in a pressure cooker with bacon grease, salt and pepper. Don't forget the water. Bring up to pressure, cook 2 minutes, toss with crumbled bacon.

Posted by: Geraldina Winter at May 11, 2014 12:22 PM (IAcXu)

73
67
Y-Not,
Years ago, a deli owner turned me on to what he called a "New Yorker" sammich. Corned beef, swiss, Cole slaw, & russian dressing on rye. Served cold. NEVER grilled. It is my go-to lunch on a hot summer day (if I'm anywhere near a decent deli).
I've met 100 year old Jewish men that l ok at me like I'm nuts when I order it. One old guy became a great friend, and even put that sammich on the menu, naming it for me. Really. He had never heard of cole slaw on corned beef.

Posted by: shredded chi at May 11, 2014 12:29 PM (CZRJo)

74Cooking with Coffee could be a thing, too.
I've seen Bobby Flay use it with some of his steak recipes. I'd like to taste someone's before I found out I didn't like it and ruined a good steak.

Posted by: olddog in mo at May 11, 2014 12:30 PM (EKOIc)

75
My mom used to cook a lot of things in a pressure cooker. I can remember Sunday dinner on the ceiling more than a few times. But it sure cut down on the cooking time! The only pressure cooker I have now takes up the whole stove and is about 28 inches tall. Not something I care to use for dinner now that I'm single again.

Posted by: Passerby at May 11, 2014 12:32 PM (sOlwy)

76
Oh - green beans? Which are everywhere & cheap as dirt around here right now -
A quick steam, then flash fry with a huge dollop of bacon grease. Finish with a healthy sprinkle of Mrs. Dash. A meal all by itself.

Posted by: shredded chi at May 11, 2014 12:35 PM (CZRJo)

77
What's more, Mannlicher was arguably a more creative gun designer than Browning. Just about every small arm of the 20th Century was proposed by Mannlicher in the 19th.

79
I like to smoke a corned beef for Reubens...on a smoker not in a pipe. With kraut, swiss and 1000 on grilled rye. Hard to find good corned beef around here for some reason though. Pricey too.

Posted by: dumbartist at May 11, 2014 01:25 PM (ahBY0)

80
What's more, Mannlicher was arguably a more creative gun designer than Browning. Just about every small arm of the 20th Century was proposed by Mannlicher in the 19th.
Posted by: PersonFromPorlock at May 11, 2014 05:46 PM (UYiBe)
Heresy.

Posted by: IllTemperedCur at May 11, 2014 01:33 PM (AHzA7)

81
Hoping the weather holds off long enough. I've got 2 inch thick bone in ribeyes for the grill. Kids get sirloin. Asparagus and twice baked potatoes to round out the menu. Banana cream pie for desert. Life is good here along the east bench of the Wasatch mountains.